Michigan State University Extension
Preserving Food Safely - 01600357
08/03/99

FREEZING APPLES


Apple, slices
Syrup pack is preferred for apples to be used for fruit
cocktail or uncooked dessert. Apples packed in sugar or
frozen unsweetened are good for pie making. For better
quality, slice apples into an ascorbic acid solution to
prevent darkening.

Select full-flavored apples that are crisp and firm, not
mealy in texture. Wash, peel and core. Slice medium apples
into twelfths, large ones into sixteenths, and drop
immediately into ascorbic acid/citric acid mixture.

Pack in one of the following ways:

Syrup pack
Use 50 percent syrup (1 cup sugar to 1 cup water). For a
better quality frozen product, add 1/2 teaspoon ascorbic
acid to each quart of syrup. Slice apples directly into
cold syrup in a container, starting with 1/2 cup syrup to a
pint container. Press fruit down in containers and add
enough syrup to cover. Seal, label and freeze.

Sugar pack
Over each quart (1 1/4 pounds) of apple slices sprinkle
evenly 1/2 cup sugar and stir. Pack apples into containers
and press fruit down, leaving headspace. Seal, label and
freeze.

Unsweetened pack
Follow directions for sugar pack, omitting sugar.


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